Sauerkraut and Potato Mash with Smoked Pork Sausage (Zuurkoolstamppot met rookworst)

Dutch cuisine is not known for its finesse, but more for hearty dishes like stamppot, potatoes and vegetables mashed together. One of the classic winter dishes is zuurkoolstamppot met rookworst, sauerkraut mashed with potatoes and served with smoked pork sausage. … Continue reading Sauerkraut and Potato Mash with Smoked Pork Sausage (Zuurkoolstamppot met rookworst)

Gevulde Speculaas (Speculoos Stuffed with Almond Paste)

Today was my birthday and in the Netherlands it is customary (although not everyone complies) to treat your co-workers to cake on your birthday. This cake can be store-bought or homemade, and it’s easy to guess what I chose. I love gevulde speculaas, which is spiced sweet shortbread (speculaas or also known as speculoos outside the Netherlands), stuffed with almond paste. Speculaas is very Dutch, as it celebrates the spices that were imported by the Dutch (from today’s Indonesia) in the 17th century. It is very popular around the St Nicholas celebration (December 5). The spice mix contains many of the spices that were very exotic back then: cinnamon, nutmeg, cloves, ginger, cardemom, and white pepper. The combination with almonds works very well. Continue reading “Gevulde Speculaas (Speculoos Stuffed with Almond Paste)”

Poffertjes

This is the fourth and last installment (for now, anyway) of my series of Dutch sweets made with batter, which so fas has covered pancakes, oliebollen and appelflappen. Poffertjes are tiny pancakes made with a yeasted batter in a special pan called a poffertjespan.  They are usually served with melted butter and powdered sugar. Poffertjes are something you eat mostly as a kid, as a treat from grandma. Poffertjes are prepared at home or bought from a specialized streeet vendor, a poffertjeskraam. Poffertjes should be slightly crispy on the outside and soft and airy on the inside. Continue reading “Poffertjes”

Appelflappen (Dutch Apple Fritters)

Appelflappen are almost as common as a treat for New Year’s Eve in the Netherlands as oliebollen. Appelflappen are also known as “appelbeignets”, and to make it more confusing puff fastry envelopes stuffed with apple and then baked are also known as appelflappen. Appelflappen are apple fritters: apple slices dipped in batter and subsequently deep-fried. “Oliebollen en appelflappen” is a common term for what we have on New Year’s Eve. Continue reading “Appelflappen (Dutch Apple Fritters)”

Dutch Pancakes (Pannenkoeken)

Today is Kees’ birthday. I asked him what he’d like to eat for his birthday. He said: “Pannenkoeken!” (Dutch for pancakes.) This is the same answer that most Dutch children will provide by the way 😉 Dutch pancakes are thinner than American pancakes and thicker than French crêpes. Dutch pancakes are not usually eaten for breakfast, but for dinner (for children) or lunch or dessert. They are most simply served with dark syrup (molasses) or plain sugar, with apple and cinnamon, or for a hearty lunch they are also made with bacon and/or cheese. Continue reading “Dutch Pancakes (Pannenkoeken)”

Kale with Mashed Potatoes and Smoked Pork Sausage (Boerenkool met worst)

Since I had all this left-over kale from the kale salad with goat cheese I made recently, I decided to make a very traditional Dutch dish: boerenkool met worst. I’ve eaten this lots when I was a child, but never made it myself before since I never really liked it. I discovered that I actually quite liked this version, since it tastes a lot better when you remove the bitter stems from the kale. And perhaps my palate has evolved a bit, too? I’m not sure if the traditional smoked pork sausage (rookworst) is available anywhere outside of this country. … Continue reading Kale with Mashed Potatoes and Smoked Pork Sausage (Boerenkool met worst)

Hotchpotch with sous-vide braised beef (Hutspot met draadjesvlees)

One of my favorite traditional Dutch dishes is “hutspot met draadjesvlees”: mashed potatoes, carrots and onions with braised beef and gravy. According to legend the recipe originates from the Siege of Leiden in 1574, but that cannot be accurate because potatoes were not eaten in Holland yet at that time (so it was probably parsnip back then). The traditional preparation means that you boil the potatoes, carrots and onions in ample water, but to amplify the flavor I sauté the onions in butter and use as little water as possible. I’ve braised the beef sous-vide for additional juicyness and tenderness. … Continue reading Hotchpotch with sous-vide braised beef (Hutspot met draadjesvlees)